ryo gastronomy
2015 - present • kaiseki japanese food michelin star restaurantservices
positioning and gastronomic concept
market research
naming
brand identity
content and social engagement
website content
about the project
in 2015, crudo began working in the conceptualization of edson yamashita’s traditional japanese restaurant. the positioning and naming were co-created with the goal of translating the values of the traditional kaiseki cuisine. from that point forward, the concept of the new restaurant was expressed into a language, with a visual and verbal drive towards social media and other brand touch points.
inspiration:
all the work done with ryo’s brand started with the essence of “praising the origins of the japanese culture and echoing it with no barriers”, both for brazilians and japanese in são paulo. therefore, crudo wanted to highlight ryo’s minimalism, the light and delicate japanese aesthetics, like the soft wood tones. it is not a coincidence that this choice is present in practically every aspect of the brand: decoration, social media, uniforms, architecture, etc. the goal is to, at the end of the experience, provide clients with the quickest possible trip available to japan.